You want to use "Ground Beef"????
Use "Carne Molida segundo grado", "Pimero has no FAT, whitch equals, "No Taste".
If you use "chunks" of beef, I suggest "California"
Dominican beef is tough, it should be precooked in a pressure cooker, or VERY Slow, and Low in a covered sauce pan.
If you are making "Chili" for Dominicans, unless they have had it before, and assure you they love it, #1 don't expect much enthusiasm for your efforts, and #2, Dominicans think that regular "pepper" is "Muy Picante"!, so leave out the "Jalapenos" for sure!
I LOVE Very Hot Chili!
I live in Santo Domingo, if you need a "Taster"!
Cris Colon